Aamras – a popular summer dessert

Its summer time and the markets are flooded with mangoes. Mangoes are enjoyed in many forms – either as a fruit or in juices, smoothies, milkshakes, kulfis, icecreams and so much more. Amongst the mango dishes, one of my personal favourite is Aamras – pureed ripe mangoes flavoured with either cardamom powder or saffron.  It can be served either as a stand alone dish or with hot pooris. In Maharashtra, when mangoes are available in plenty, aamras poori is a must have  dish for festive  occasions like Gudi Padva, Akshay Tritiya etc.  Alphonso mangoes are the most preferred mangoes to make Aamras. Let us have a look at the recipe.


4 Alphonso mangoes
¼ cup milk or water
Few strands of saffron



  • Wash the mangoes and peel them using a peeler.
  • Cut the mangoes into small cubes and discard the seeds.
  • Transfer the mango cubes into a blender jar.
  • Add ¼ cup milk or water and blend to a smooth puree.
  • Pour the aamras in a large bowl.
  • Garnish with saffron strands and place it in the refrigerator.
  • It tastes best when chilled.  
  • Serve it as it is, or with piping hot pooris.


  • Cardamom powder can be added to Aamras. But I prefer making aamras without cardamom powder.
  • You can also add sugar or jaggery while blending mango depending on the sweetness of mangoes. The mangoes that I have used were very sweet and hence did not require sugar.
  • Milk or water is added while blending, to thin down the pulp. However, the consistency of Aamras should be thick. So, care should be taken while adding milk/water. Only a small quantity of milk/water should be added.





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